Culinary Delights: Effortless Hoisin Salmon, Vibrant Rice Salad, and the Best Homemade Sangria for Summer

There’s a unique satisfaction in a day spent immersed in the world of food, especially when it involves the vibrant colors and fresh flavors of summer. Recently, I had the pleasure of doing food styling for a summer-themed photo shoot for FFWD. The set was filled with an array of beautiful props, from lush, green summer salads bursting with freshness to sparkling pitchers of ruby-red sangria, all designed to evoke the carefree spirit of the season. Each dish was a work of art, meticulously arranged to capture its best angle and tempt the eye. This kind of work, while demanding, is incredibly rewarding, allowing me to engage with food on a deeply aesthetic level.

After a full day surrounded by delicious, picture-perfect dishes, one might think the last thing I’d want to do is cook. However, the inspiration often spills over into my own kitchen. With plenty of delicious leftovers from the shoot, particularly a generous portion of the incredibly photo-friendly brown & wild rice salad, dinner was practically begging to be made. This particular salad, renowned for its hearty texture and visual appeal, often features a delightful mix of dried fruit, fresh parsley, and crunchy pecans, making it as much a treat for the eyes as for the palate.

Hoisin Salmon: Your Go-To Quick Dinner Solution

Knowing I had a substantial and flavorful side dish ready, my main course needed to be both simple and swift. That morning, I had picked up a beautiful filet of fresh salmon, anticipating an easy meal. When the photographer finally packed up and left after 6 PM, my plan for a truly effortless dinner swung into action. All it took was a few simple steps, and a gourmet-tasting meal was on the table in minutes. This method epitomizes quick cooking without compromising on flavor, making it a perfect weeknight solution for anyone with a busy schedule.

The preparation for this delightful Hoisin Salmon couldn’t be more straightforward. I simply placed the salmon filet on a baking sheet, then, straight from the jar, spread a generous amount of rich, savory hoisin sauce directly over the top. Hoisin sauce, with its complex profile of sweet, salty, and umami notes, is a secret weapon in quick cooking, instantly elevating any dish. After a quick glaze, the salmon went into a preheated oven at 425°F (220°C) for just 10 minutes. The result? Flaky, perfectly cooked salmon infused with an incredible depth of flavor. Dinner was served before the evening news headlines had even concluded, proving that delicious meals don’t require hours in the kitchen.

While this particular evening’s meal was a triumph, it also brought a familiar culinary preference to light. My partner, W, while appreciating the simplicity and taste, didn’t quite love the hoisin salmon as much as their beloved pesto salmon. This just goes to show that everyone has their favorites, and experimenting with different glazes and marinades for salmon, from teriyaki to lemon-dill, can lead to endless delicious discoveries. Hoisin, however, remains a top contender for its sheer ease and robust flavor, especially when you need a meal in a flash.

The Perfect Pairing: A Hearty Brown & Wild Rice Salad

The star side dish, the brown & wild rice salad with dried fruit, parsley, and chopped pecans, wasn’t just chosen for its photogenic qualities; it’s genuinely one of the most satisfying and versatile salads I know. Its complex textures and flavors make it an ideal accompaniment for almost any main course, particularly something as rich as hoisin salmon. The blend of chewy brown and wild rice provides a nutty, earthy base, offering a wholesome foundation that keeps you feeling full and energized.

What truly elevates this salad are its thoughtful additions. The dried fruit—be it cranberries, apricots, or raisins—lends a delightful sweetness and chewiness that beautifully contrasts with the savory elements. Fresh, vibrant parsley adds a burst of herbaceous freshness, bright green color, and a peppery note. And of course, the chopped pecans contribute a crucial crunch and a rich, buttery flavor that ties everything together. This combination not only adds to its deliciousness but also makes it visually appealing, with a medley of colors and textures that look fantastic on any plate or, indeed, in a food photograph.

One of the greatest advantages of this rice salad is its make-ahead potential. It actually tastes even better the next day as the flavors meld and deepen, making it perfect for meal prep or for taking to a potluck. Beyond the specified ingredients, this salad is incredibly adaptable. Feel free to experiment with different nuts like toasted walnuts or slivered almonds, add other dried fruits such as dried cherries or blueberries, or incorporate fresh vegetables like diced cucumber, bell peppers, or shredded carrots for an extra nutritional boost and crunch. A simple vinaigrette made with olive oil, apple cider vinegar, a touch of maple syrup, and Dijon mustard would also complement these flavors perfectly, enhancing its overall appeal as a healthy and satisfying side dish.

Robyn’s Cambie Street Sangria: A Taste of Nostalgia

No summer feast is complete without a refreshing drink, and for me, that often means sangria. The inspiration for my post-shoot beverage came from a dear friend, Robyn. I immediately emailed her to ask for her legendary sangria recipe—the very one she used to mix up during our Vancouver days. We’d sit on the stoop of our old apartment on Cambie Street, sipping this wonderfully “trashy but yummy” concoction as the sun set. (The sangria, of course, was trashy but yummy; Robyn herself is pure class!)

Robyn is a genius at making things work, even in a pinch. She famously makes her “cheater sangria” at restaurants by simply ordering a bottle of Orangeina and the house red wine, then mixing them in her glass. It’s a brilliant hack for when you crave that sangria vibe without the fuss of making a whole pitcher from scratch, and it perfectly encapsulates the spirit of simple, delicious indulgence that her original recipe also embodies.

Robyn’s Cambie Street Sangria Recipe

This recipe is all about simple ingredients coming together to create a deliciously refreshing summer drink. Don’t overthink it; the magic is in its straightforward approach!

You’ll need:

• Cheap red wine: Don’t splurge here! An inexpensive, fruity red works best as it will be mixed with other flavors. Think a basic Merlot or Grenache.
• Fruit juice of some kind: Five Alive or any citrus blend works wonderfully. The goal is a tangy, sweet base to complement the wine.
• Orange pop or 7-Up: This adds a refreshing fizz and a touch more sweetness, balancing the wine and juice.
• Fresh lemon, orange, and lime slices: Essential for both flavor and visual appeal, these citrus fruits steep in the sangria, releasing their aromatic oils.

The Perfect Ratio:

The beauty of Robyn’s recipe is its easy-to-remember ratio: 1 part juice, 1 part pop, 2 parts wine. This ensures a balanced drink that’s neither too sweet nor too alcoholic. Feel free to adjust slightly to your taste preference, but this is a fantastic starting point.

For an extra flourish, add lots of lemon, orange, and lime slices. You can also toss in chunks of other fresh fruit and berries like sliced peaches, apples, strawberries, or raspberries for more flavor and a beautiful presentation.

Robyn’s Secret Tip for Undiluted Deliciousness:

One of Robyn’s most brilliant innovations for keeping the sangria perfectly chilled without diluting its flavor is her custom ice cubes. The last time she made it, she prepared orange crush and citrus juice ice cubes. Simply freeze your chosen fruit juice or pop in ice cube trays ahead of time. As they melt, they’ll only enhance the sangria’s flavor rather than watering it down—a truly genius move for any summer beverage!

Tips for Elevating Your Summer Meals and Drinks

Whether you’re hosting a backyard barbecue or simply enjoying a quiet evening, these culinary discoveries can make your summer cooking and entertaining more enjoyable. Here are a few extra tips to make the most of your dishes:

For Your Hoisin Salmon:

• Experiment with Glazes: While hoisin is fantastic, don’t hesitate to try other quick glazes like a simple blend of soy sauce, honey, and ginger, or a spicy sriracha-lime sauce.
• Serve with Greens: A simple steamed green vegetable like asparagus or broccoli, or a light cucumber salad, would perfectly round out the meal.
• Don’t Overcook: Salmon cooks quickly! Keep an eye on it to ensure it remains moist and flaky.

For Your Brown & Wild Rice Salad:

• Add Protein: For a complete meal, toss in some grilled chicken, chickpeas, or crumbled feta cheese.
• Dress it Up: A light lemon-herb vinaigrette can add another layer of flavor and moisture.
• Make it Seasonal: Incorporate whatever fresh fruits and vegetables are in season for a constantly evolving salad.

For Your Cambie Street Sangria:

• Chill Ahead: For the best flavor, make your sangria a few hours in advance and let it chill in the refrigerator. This allows the fruit to release its juices and the flavors to meld beautifully.
• Garnish Generously: Don’t skimp on the fresh fruit slices in each glass; they add both appeal and flavor.
• Pitcher Perfect: Use a large, clear pitcher to showcase the vibrant colors of the sangria and its fruit.

Conclusion: A Day of Delicious Discoveries

From the creative demands of a food styling shoot to the simple pleasure of a homemade dinner, this day was a testament to the joy of food. The effortless Hoisin Salmon, paired with the satisfying and versatile brown & wild rice salad, offered a quick yet gourmet meal. And to top it all off, Robyn’s nostalgic Cambie Street Sangria provided the perfect refreshing sip, bringing back cherished memories of summer evenings. These recipes embody the essence of easy, delicious summer living, proving that incredible flavors don’t have to come with a hefty time commitment. I encourage you to try these ideas for your next meal or gathering and create your own memorable culinary moments!